Mexican Puchero Recipe
Ingredients
| Salt pork | 1/4 pound, diced | |
| Boneless beef | 3 Cup (16 tbs), cubed | |
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Medium, minced | |
| Cabbage | 1 Cup (16 tbs), chopped | |
| Oregano | 1 Teaspoon, crumbled | |
| Ground coriander | 1/2 Teaspoon | |
| Cumin seed | 1/2 Teaspoon | |
| Canned tomatoes | 2 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| 3/4 cup soaked garbanzos or chick-peas | ||
| Rice | 1/3 Cup (16 tbs) | |
| Corn kernel | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown salt pork.
Add remaining ingredients, except last 2.
Cover and simmer, stirring occasionally, for 1 1/2 hours, or until meat is tender.
Add corn and salt and pepper to taste.
Cook for a few minutes longer to reheat.
Drain broth and serve separately with the meat and vegetables.
Add remaining ingredients, except last 2.
Cover and simmer, stirring occasionally, for 1 1/2 hours, or until meat is tender.
Add corn and salt and pepper to taste.
Cook for a few minutes longer to reheat.
Drain broth and serve separately with the meat and vegetables.
Chef
